Carrot + Beans + Cashews Talasani spiced with Goda Masala

Carrot + Beans + Cashews Talasani spiced with Goda Masala

Peel and cut two large sized carrots into juviline cuts of about 3 inches in length. Cut about 100 gms of beans also in the similar way.

Wash both beans and carrots in plenty of water and pressure cook to one whistle with as little water as possible / necessary. Release the pressure so as to not overcook the carrot and beans. Keep it ready aside.

Heat a thick bottomed kadai with 2-3 tblsp of oil, when hot, lower the heat and add in 12-15 skinned garlics and fry to light brown, then add in ½ cup of cashews and fry both to brown in colour. 

Add in 2 tblsp of Goda Masala (If not available you can add garam masala), 1 tsp red chilly powder, 2-3 large tblsp of fresh grated coconut and mix well. Add salt to taste, sprinkle some water if necessary and let it cook covered from 5-10 minutes on low heat. 

Serve hot with roti or dal chawal.